I spent Sunday practicing my final recipe on a new smoker(WSM). After previously developing my skills on a New Braunfel and a tried and reliable Brinkman, my hubby thought I needed a change.
Charcoal is ready and apple wood has been added.
I cooked this one fat side up in that I didn't use any liquid in the water pan. I did inject with my blend of seasonings and liquid.
Smokin'
Finished Pork Butt.
I think I could have kept it in the smoker another hour or so in that though it was tender, tasty and came off the bone, it didn't fall apart like I desired. I didn't glaze the meat at this point. I will probably use a apple juice reduction seasoned with the rub seasoning. I also need to pay more attention to the cayenne heat and its distribution. Some pieces had more fire than others. Next practice will be the presentation box.
Charcoal is ready and apple wood has been added.
I cooked this one fat side up in that I didn't use any liquid in the water pan. I did inject with my blend of seasonings and liquid.
Smokin'
Finished Pork Butt.
I think I could have kept it in the smoker another hour or so in that though it was tender, tasty and came off the bone, it didn't fall apart like I desired. I didn't glaze the meat at this point. I will probably use a apple juice reduction seasoned with the rub seasoning. I also need to pay more attention to the cayenne heat and its distribution. Some pieces had more fire than others. Next practice will be the presentation box.
Pork is looking good and I am looking forward to this weekend! Here is a link about the WSM and getting longer cooking times:
ReplyDeletehttp://virtualweberbullet.com/fireup2.html
If you want to speak to Mr. Minion himself and ask questions about his method, you can check him out at http://www.bbq-brethren.com
Looks great, Sylvie.
ReplyDeleteSG- Thanks, I'll check out the sites. More practice with you all this weekend.
ReplyDeleteCate- Wish you could join us at the Autry Museum.
Looks great. I'm really enjoying watching your cooks on all the blogs.
ReplyDelete